Tomato Soup and Updated Grilled Cheese
Tomato Soup and Updated Grilled Cheese
This recipe is sure to bring you right back to your childhood! This is also a great way to get your kids to eat more vegetables!
Ingredients:
4 ripe vine tomatoes
1 onion
1 small bulb of fennel
4 stalks of celery
1/4 cup fire-roasted peppers
3 26 oz boxes of chopped tomatoes
2 tbsp tomato paste
1 small leek
2 cloves garlic
1 tbsp rosemary
1 tbsp thyme
1 tbsp oregano
1 tbsp sage
1 tbsp tarragon
Olive oil
Salt
Pepper
Method:
In a 500 degree oven, place your vine tomatoes on a sheet tray and roast till the skin is blistered, and some charing has been developed about 5-10 min, but you have to keep your eye on it. In a large pot, add three tablespoons of olive oil and bring up to medium heat. Add to your pot your diced onion, sliced leek, and sliced celery. Sweat these vegetables until the onions are translucent. There should be little to no color developed on the vegetables. Finely chop 1 tablespoon each of rosemary, thyme, oregano, sage, and tarragon and add it to your sweating vegetables. Increase the heat on your pan and add 2 tablespoons of tomato paste and your two cloves of garlic minced. Cook off the tomato paste for a few minutes and now add the blistered tomatoes and roasted red peppers.
If you have an immersion blender follow this final method:
At this point, take your emulsion blender and pure all the vegetables until smooth. After that, add your 3 boxes of chopped tomatoes and pure again to ensure a smooth consistency. Now bring to a boil and reduce to simmer and allow to cook covered for 20 to 30 min. Now adjust with salt and pepper to taste. Add a few more tablespoons of olive oil and serve with GRILLED CHEESE!
If you don’t have an immersion blender but have a food processor or blender follow this method:
At this point, turn off the heat on the pot and add the contents of the pot to the bowl of your food processor or blender and process until smooth. You may need to add some liquid to get it pure properly. That’s fine. You can use a bit of water or stock. Pour your puree into the pot and return to medium-high heat. Now blend your tomatoes to ensure a smooth consistency. Add your blended tomatoes to the pot and stir to combine. Now bring to a boil and reduce to simmer and allow to cook covered for 20 to 30 min. Now adjust with salt and pepper to taste. Add a few more tablespoons of olive oil and serve with GRILLED CHEESE!
Updated Grilled Cheese:
These different combinations are delicious and accompany the soup perfectly! You can, of course, make your traditional American cheese grilled cheese, and they will be great, but these updated versions will become your new standard!
Ingredients:
1 good loaf of sandwich bread
Mayo
Mustard (preferably dijon or whole grain mustard)
Slow roasted ham
Brie
Blue cheese (stilton works pretty well)
Pear
Combinations:
Ham+ Pear+ Brie+ Mustard (optional)
Pear+ Blue Cheese
Method:
Spread an even thin layer on the outside of the bread. Add your combinations on the inside of the bread. Place in a pan under medium-low heat and crisp the bread till golden brown and delicious! To finish place in a 300-degree oven until the cheese is melted and heated all the way through!